Something Yummy for the weekend

This year we’ve come up with a great new pudding recipe (below), which you might like to try this weekend .

Our Citrus Meringue Glory Pies are a twist on the English classic, the lemon meringue pie – the twist being the addition of our very own Golden Glory with its smooth, peachy balanced sweetness in the tart lemony filling. It’s a simple recipe without a soggy pastry bottom in sight, and those billowy meringue peaks are bound to impress. So hop to it weekend, folks, and enjoy the sun! 

The Badger

Prep: 25 minutes plus 20 minutes chilling

Cook: 50 - 55 minutes


400g ready made shortcrust pastry

For the filling:

225g caster sugar

50g cornflour

240ml Badger Golden Glory Ale

6 large egg yolks (keeping 2 of the whites for the meringue)

Zest of 1/2 pink grapefruit and 2 tbsp juice

Zest of 1 orange and 3 tbsp juice

Zest of 1 lemon and 3 tbsp juice 

40g salted butter, cut into cubes

For the meringue:

2 large egg whites110g caster sugar

1/2 tsp cornflour

1/2 tsp lemon juice


Roll out the pastry on a lightly floured surface to about 0.5cm thickness. Cut the pastry into quarters and line 4 x 10cm (top diameter) x 8cm (bottom diameter) x 3cm fluted loose bottom tart tins, leaving any overhang, and chill in the fridge for 20 minutes

.Preheat the oven 190C, fan 170C, gas 5 and place a baking sheet in the oven to heat up.

Prick the pastry bases with a fork and line with baking parchment and fill with either rice or baking beans.

Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. When cool use a sharp knife to trim the excess pastry away using the edge of the tart tin as a guide.

Reduce the oven temperature to 160C, fan 140C, gas 3.

For the filling, mix the sugar together with the cornflour in a saucepan and whisk in the Badger golden glory ale.

Place over a medium heat and whisk until simmering, and the mixture has thickened. Pour this mixture over the egg yolks in a bowl and whisk together.

Return to the saucepan and bring to a simmer whisking until very thick. Remove from the heat and whisk in the juices, zest and butter until melted, cover with foil.

For the meringue, whisk the egg whites to soft peaks, spoon by spoon whisk the sugar in gradually, continue to beat until the meringue is glossy and thick then whisk in the cornflour and lemon juice.

Pour the warm citrus filling into the pastry cases and then spoon the meringue over the tart filling. Use the back of the spoon to ensure the filling is covered and to make peaks.

Bake for 20 - 25 minutes until the meringue is a light golden colour.Cool and chill for at least 1 hour before serving.

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